• Preheat oven to 350 degrees and line cupcake pan with cupcake liners.
• Using a standing mixer, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time until combined. Add in the vanilla.
• Using a large bowl, whisk together the flour and baking soda.
• Alternate between the milk and dry ingredients and gradually beat both ingredients into the batter until combined and smooth.
• Scoop batter into the cupcake liners, filling the cupcake liners about ¾ full.
• Bake in the oven at 21 minutes until a light golden brown. Remove and allow to cool completely.

Whipped Cream

• Using a standing mixer, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Scoop the whipped cream into the piping bag.

Building the cupcake directions

• Scoop about ½ cup of the sliced strawberries onto a plate and chop them into smaller pieces.
• Remove 12 cupcakes from the cupcake liners. Cut the tops off the cupcakes and discard the bottoms.
• Using the other 12 cupcakes, pipe a ring of whipped cream onto the top of the cupcakes. Place a few sliced strawberries on top. Top with the cupcake that you had cut over the strawberries and whipped cream.
• Pipe another dollop of whipped cream on top. Spoon about 1 tsp of the chopped strawberries on top. Enjoy!